ORLANDO, Fla. (Nov. 7, 2017) – Just in time for the fall and holiday seasons, Marlow’s Tavern launches a seasonal menu of sensational new dishes and drinks to keep guests warm and captivated. From a new “For the Table” section of small plates and starters to creative cocktails from Manager of Adult Beverages Rick Blumberg, the updated menu presents new takes on classic tavern fare while maintaining the high standards of craftsmanship and quality that have made Marlow’s an Orlando favorite for affordable chef-driven cuisine.
“We are extremely excited about our new additions,” said Marlow’s Executive Chef, CEO and Co-founder John C. Metz. “We’re always striving to push the envelope with unique, creative items. We believe we’ve done just that with a great selection of fun dishes and drinks our guests will enjoy, filled with the terrific flavor and quality ingredients they’ve come to associate with Marlow’s.”
One new item on the menu that Metz is most excited about is a unique toast selection with rosemary ciabatta serving as the base for a delicious variety of toppings such as artichoke and arugula, roast tomato, and fig and bacon.
In addition, dishes such as Seared Diver Scallops, with carrot purée, roasted parsnip, bacon and sweet pea hash with roasted tomato fondue and parslied olive oil; Grilled Chicken Stack, with Prestige Farms chicken with roasted mushrooms, fingerling potatoes, blistered grape tomatoes and green beans in a creamy roasted chicken glace with fine herbs and parslied olive oil; Beef Carpaccio, thinly sliced filet mignon, housemade Dijonnaise, Parmesan, fine herbs and crispy capers; and Jumbo Lump Crab Cake, with blue crab, red cabbage and jicama slaw with horseradish aioli, show how dedicated the Marlow’s team is about quality ingredients in tune with the season.
“The name of our game is excellence and execution, and we continually elevate that game by upgrading our ingredients and staying on-trend with high-quality, high-value dishes,” says Metz.
To complement these new offerings, Blumberg’s research, development and purchasing has developed several inventive additions to the cocktail menu:
· Professor Plum – Cathead pecan vodka, Roland plum shrub, simple syrup and a splash of Regan’s orange bitters